Kid, the Mediterranean alternative to lamb, has a delicate and rich flavour. Elizabeth David writes “young kid is at its best when roasted on a spit over a wood fire”. This is the typical way in which it is prepared in Spain. In Corsica, the shoulder is stuffed and roasted then served with polenta di castagne (sweet chestnut polenta). We have a number of dairy goat farms nearby, rearing prime animals to our specification. Both kid and lamb is hung for a week and then jointed in the same way. As a general rule 1.5kg joints off the bone and 2.5kg joint on the bone will feed 4-6 people.